A new book project and cheese

This evening I supped on Comte cheese and a fantastic bread (ancienne) from Villandry, which at £2 is an expensive loaf. But consider that crap plastic bread costs £0.70 a pop, then this - one of the best breads I've had - is a total bargain.
Washed down with several wines, including three of the remarkable Simcic whites (from Slovenia), which see extended skin contact - this makes them a little tannic. They're weird by modern standards, but I like them a lot. I'd love to make a wine that's a blend of red and white grapes, treated like a red wine with maceration on skins, and with balance achieved not by blending but in the fermenter.
Labels: blogging, cheese, publishing, Slovenia